Lighvan cheese
Lighvan (Persian: لیقوان) is a brined curd cheese traditionally made in Iran. Having a sour flavor, and a shape covered by holes, the cheese is produced from sheep’s milk. The name comes from Liqvan, a village in East Azerbaijan, where it has traditionally been made. The milk is coagulated with rennet tablets, then the curd is packed into triangular cloth bags and is allowed to drain thoroughly. The triangular blocks of cheese, which are about 20 cm (7.9 in) thick, are removed from the bag and put in an earthenware pot. Then they are covered with salt, and are left for two days. The cheese is usually served for breakfast or dinner with fresh bread.[1]
Similar cheeses around the world
Similar cheeses can be found in:
- Albania (djath i bardhë or djath i gjirokastrës)
- Bulgaria (сирене, sirene)
- Egypt (domiati); Sudan (gibna beyda)
- Finland (salaattijuusto, salad cheese)
- Georgia (ყველი, kveli, lit. cheese)
- Greece (Feta)
- Israel (gvina bulgarit, lit. Bulgarian cheese)
- Republic of Macedonia (бело сирење, belo sirenje, lit. white cheese)
- Lebanon (gibneh bulgharieh, lit. Bulgarian cheese)
- Poland (bryndza)
- Romania (brânză telemea)
- Russia (брынза, brynza)
- Serbia (сир, sir)
- Turkey (beyaz peynir, lit. white cheese)
- Ukraine (бринза, brynza)
See also
Notes
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Cookbook: Lighvan cheese 
Media: Lighvan cheese